If you’ve got fussy eaters as we do here’s a simple recipe for a coconut chicken curry which so far has worked wonders in getting both our little ones to eat without complaining.   We both love our spices and want our kids to start experimenting and appreciating food that’s cooked with flavourful ingredients and developing a varied palate (we are tired of the pasta,  fish fingers and chicken burger routine!).

What do I need to make it?

• 250gm mini chicken fillets chopped into bite size pieces (this tends to cook quicker than breast chunks)
• 2 baby onions
• 2 cloves of garlic
• Small piece of ginger
• Small handful of fresh mint leaves and coriander
• 1 tomato pureed
• Pinch of cinnamon powder, clove powder, cardamom powder, fennel powder, nutmeg and mace powder
• 1/8 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tbsp coconut powder
• 1 tbsp coconut oil
• Salt to taste

How much will I make?

Serves 3-4

How do I make it?

First make a paste of the onions, garlic, ginger, mint and coriander.   Heat a small wok/kadai and add the coconut oil.   Add the cinnamon, clove, cardamom, fennel, nutmeg and mace powders – stir for 30 seconds before adding the paste.   Cook over medium heat for 10 minutes till the masala loses it’s raw smell.   Sprinkle the turmeric, cumin and coriander powder and stir for 30 seconds before adding the pureed tomato.   Continue cooking till the fat oozes out of the masala or it starts to dry out and turn brown.   Add the chicken and half a cup of water – cover and cook over low heat for 15 minutes or till the chicken is done.   Stir in the coconut milk powder, adjust the seasoning and switch off the heat.   Serve with boiled rice or Indian bread of choice.